Pumpkin Sheet Cake

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This Pumpkin Sheet Cake is tender and moist, topped with an irresistible cinnamon frosting. Quick and easy to make, it's a perfect dessert for Fall and Thanksgiving!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Keyword: pumpkin sheet cake, pumpkin sheet cake recipe

Servings: slices

Ingredients

FOR THE CAKE

1 cup unsalted butter , melted
1 cup whole milk
1/2 cup canned plain pumpkin puree
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour , spooned and leveled
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon coarse salt

FOR THE ICING

1/4 cup unsalted butter , melted
3 tablespoons whole milk
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/3 cup finely chopped toasted pecans

Instructions

Preheat oven to 350 degrees F. Lightly coat a rimmed 10x15 inch jelly roll pan with nonstick cooking spray.
In a large mixing bowl, whisk together 1 cup melted unsalted butter, 1 cup whole milk, 1/2 cup pumpkin puree, 2 large eggs, and 1 teaspoon vanilla until combined. Then add in 2 cups spooned and leveled flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon coarse salt. Stir until just incorporated and smooth.
Pour batter evenly into the prepared pan.
Carefully transfer to the oven and bake for 25-27 minutes, until the center of the cake springs back when touched. Let cool completely.
Make the icing by combining 1/4 cup melted unsalted butter and 3 tablespoons whole milk in a medium mixing bowl. Add in 2 cups powdered sugar, 1 teaspoon vanilla, and 1/2 teaspoon cinnamon; whisk to combine (add more powdered sugar or milk to get the right consistency - you want the icing to pour, but thick enough that it doesn't pool over the sides of the pan.)
Pour icing over the cake and sprinkle with 1/3 cup finely chopped toasted pecans.
Allow to set before slicing and cutting into squares. Enjoy!

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